Bitter, Creamy

Espresso Cognac Tail

AN ELEGANT, CREAMY, AND BITTER COCKTAIL

The richness of Rémy Martin VSOP becomes even more luxurious when paired with coffee and cherry flavors in this creamy delicacy.

DIFFICULTY
STRENGTH
PREPARATION TIME
5 minutes
GLASSWARE
Martini glass
01

INGREDIENTS

50 ml Rémy Martin VSOP
1 cl dark crème de cacao
30 ml espresso
5 ml brandied cherry juice (or Luxardo maraschino cherry juice)

5d cl Rémy Martin VSOP
10 ml dark crème de cacao
3 cl espresso
0.5 cl brandied cherry juice (or Luxardo maraschino cherry juice) 2 dashes sour cherry bitters

1¾ oz Rémy Martin VSOP
1/3 oz dark crème de cacao
1 oz espresso
1/6 oz brandied cherry juice (or Luxardo maraschino cherry juice) 2 dashes sour cherry bitters

02

How to make a
Espresso Cognac Tail

  1. Combine 50 ml (1¾ oz) Rémy Martin VSOP, 10 ml (⅓ oz) dark crème de cacao, 30 ml (1 oz) espresso, 5 ml (⅙ oz) brandied cherry juice (or Luxardo maraschino cherry juice), and 2 dashes sour cherry bitters in a cocktail shaker filled with ice.
  2. Shake and strain into a martini glass.
  3. Garnish with a mint leaf, floated.

HOW TO DRINK COGNAC

PAIRING COGNAC WITH FOOD

Unlock new flavour facets when you combine Rémy Martin cognacs with some of your favourite foods.

BORN IN THE USA

MINT JULEP

A summery cocktail that’s only made better with Rémy Martin VSOP.

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